Indulge in the velvety goodness of Pureed Sweet Potatoes! Whether you're introducing solids to your little one or incorporating it into soups, sauces, or baked goods, this Homemade Sweet Potato Puree offers a burst of natural sweetness and wholesome nutrition.
Jump to:
Why This Recipe Works
- Nutritious: With its rich content of Vitamins And Minerals, such as vitamin A, vitamin C, and potassium, this pureed sweet potato recipe provides a wholesome and nourishing addition to your mealtime.
- Versatile: Whether enjoyed as a side dish, incorporated into baked goods, or used as a base for soups and sauces, pureed sweet potatoes offers endless possibilities for culinary creativity.
- Delicious: With its natural sweetness and smooth texture, this pureed sweet potato recipe is sure to delight your taste buds and satisfy your craving for comfort food.
🥘 Ingredients
- Sweet Potato: A key ingredient for making creamy and flavorful pureed sweet potatoes.
- Water: Used to adjust the consistency of the puree and help blend the ingredients smoothly.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
Garlic Herb Mashed Sweet Potato Recipe: Add garlic powder, dried herbs like rosemary or thyme, and a hint of butter to baked and mashed sweet potatoes for a savory and aromatic version of sweet potatoes.
Cinnamon Maple Sweet Potato Puree: Cook sweet potatoes and mash them using potato masher and then blend. Add a dash of cinnamon and a little brown sugar to the sweet potato puree for a warm and cozy flavor twist.
Coconut Curry Sweet Potato Puree: Mix in coconut milk, curry powder, and a squeeze of lime juice to create a unique and exotic sweet potato puree with a touch of salt and pepper.
🔪How To Make Easy Pureed Sweet Potatoes?
Step One: Preheat your oven until it reaches 350 degrees Fahrenheit. Wash sweet potatoes and prepare them by peeling, and chopping it into pieces no larger than an inch. Line a baking sheet with parchment paper and arrange the sweet potato cubes on it, allowing them to slightly overlap.
Step Two: Bake cubed sweet potatoes for approximately 25 minutes or until the sweet potato is easily pierced with a fork. Once baked, let the sweet potato cool for a while, then transfer it to a food processor along with ¼ cup of water.
Step Three: Gradually add water until you achieve the desired consistency, ensuring to scrape down the sides of the processor as needed. Aim for a texture thinner than mashed potatoes.
Step Four: You can serve the pureed sweet potatoes immediately or store it in jars for up to a week in the refrigerator, or freeze it for up to three months.
Expert Tips For Nailing This Puree Recipe
- Customized Texture: Blend sweet potatoes to desired consistency, suitable for babies and gastric bypass patients alike. Adjust blending time for smoother or chunkier puree as desired.
- Flavor Enhancement: Utilize vegetable or chicken stock instead of water to elevate the taste profile of sweet potato puree, providing added richness and depth of flavor for enhanced enjoyment.
- Digestive Ease: Strain the sweet potato puree through a fine mesh sieve to remove any tough fibers or skins, ensuring easier digestion for sensitive stomachs post-surgery or for infants transitioning to solid foods.
- Batch Preparation: Streamline meal preparation by making larger quantities of easy sweet potato puree and storing them in individual portions, offering convenient access to nutritious meals whenever needed.
Best Way To Store Sweet Potato Puree
- Refrigerate: Store any leftover Pureed Sweet Potatoes in an airtight container in the refrigerator for up to 3-4 days.
- Freeze: Transfer the pureed sweet potatoes to a freezer-safe container or bag and freeze for up to 2-3 months.
- Thaw: Defrost the pureed sweet potatoes in the refrigerator overnight or in the microwave on low power.
- Serve Chilled: Serve the pureed sweet potatoes chilled directly from the refrigerator.
How To Use Sweet Potato Puree?
- Baked Goods: Incorporate it into baked goods like Muffins, cakes, or cookies for added moisture and natural sweetness.
- Soups and Sauces: Use it as a base for creamy Soups or sauces to add thickness and flavor.
- Breakfast: Mix it into Pancake or waffle batter for a nutritious twist on breakfast favorites.
- Smoothies: Blend it into Smoothies for added vitamins, fiber, and creaminess.
- Savory Dishes: Incorporate it into savory dishes like Risottos, curries, or casseroles for added depth and richness.
- Pancakes and Fritters: Make best sweet potato puree pancakes or fritters by mixing it with eggs and flour and frying until golden brown.
- Ravioli and Dumplings: Use it as a filling for homemade ravioli or dumplings for a unique and flavorful twist.
- Sandwiches and Wraps: Spread it onto sandwiches or wraps as a tasty and nutritious alternative to mayonnaise or mustard.
- Baby Food: Add it to homemade baby food recipes for a nutritious and easy-to-digest meal option for little ones or serve with a bariatric friendly dish such as Ricotta Bake.
🍽 Related Recipes
Did you make this recipe? Leave a review and a ⭐⭐⭐⭐⭐ rating below, or tag us in our Facebook Group! Alternatively, bookmark it in your browser or save to Pinterest.
Sweet Potato Puree
Ingredients
- 1 Large Sweet Potato
- 1 Cup Water
Instructions
- Preheat your oven until it reaches 350 degrees Fahrenheit.
- Wash sweet potatoes and prepare them by peeling, and chopping it into pieces no larger than an inch.
- Line a baking sheet with parchment paper and arrange the sweet potato cubes on it, allowing them to slightly overlap.
- Bake cubed sweet potatoes for approximately 25 minutes or until the sweet potato is easily pierced with a fork.
- Once baked, let the sweet potato cool for a while, then transfer it to a food processor along with ¼ cup of water.
- Gradually add water until you achieve the desired consistency, ensuring to scrape down the sides of the processor as needed. Aim for a texture thinner than mashed potatoes.
- You can serve the pureed sweet potatoes immediately or store it in jars for up to a week in the refrigerator, or freeze it for up to three months.
